Pumpkin-Shaped Potato Chips
Thin slices of potato cut into pumpkin shapes with paprika and olive oil. Scraps can go into soup or stew.
- Time
- 30 min
- Serving
- 213 kcal
- Ingredients
- ≈ $0.39
- Protein
- 4 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 180 g
- 2 Olive oil 8 ml
- 3 Salt 2 g
- 4 Paprika 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice potatoes1 into rounds about 2 mm thick.
Cut pumpkin outlines with a cookie cutter or make shallow knife slashes.
Pat slices dry with a towel, then toss with olive oil, salt, and paprika.
Arrange potato1 slices in a single layer on parchment paper.
Bake at 350°F (180°C) for 15–20 minutes, flipping halfway, until edges are crisp and golden.
Cool on the tray for 3–5 minutes to crisp up.
Tips
- Why it works
- A thickness of 2 mm makes the chips bake evenly and not stay raw inside. Thicker ones need longer to bake, thinner ones burn.
- Substitutions
- Replace the paprika with ½ tsp turmeric for bright color or ½ tsp red pepper for heat. You can skip the olive oil if you use a mold with a nonstick coating.
- Common mistakes
- If you don't blot the potatoes, the oil will run off and the chips will be greasy and not crisp. Check after 15 minutes: if they are still damp, leave them for another 5.
- Storing and reheating
- Keep in an airtight container for 2 days, but it's best to eat them right away. Reheat in the oven at 160 °C for 3–4 minutes so they keep their crunch.
- Serve with
- Serve with thick yogurt or sour cream as a snack with beer or grilled meat on a festive table.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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